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Ingredients
- 6 oz reduced-fat cream cheese, softened
- 2/3 cup Chipotle Ranch Dressing (or a store-bought equivalent)
- Salt
- Pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- Large handful of cilantro, chopped
- 4 chicken breasts, shredded
- 2 cups shredded cheese (I used half cheddar, half monterrey jack)
- 2 dozen 6-inch corn or flour tortillas (or ~4 dozen 5-inch tortillas)
- Guacamole, for serving (optional)
- Sour cream, for serving (optional)
View Full Recipe at Confections of a Foodie Bride
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